Banana Nut Muffins

Banana Nut muffinsI have a heavy muffin tin that makes muffins in the shape of seashells. This is one of the recipes I love to make in it. The glaze and pecans go on the top ‘plain’ side and the bottom of the muffin looks like a seashell.

When bananas start getting too ripe, I freeze them right in their skin. When I get three frozen bananas, I make this recipe. Thaw the bananas for a while, then they’ll slip right out of their skin into the mixer bowl.
1/2 cup shortening
1 1/4 cup sugar
2 eggs (or use egg substitute)
1 1/2 cups mashed ripe bananas (about 3 medium)
2 1/4 cup flour
2 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt

Directions: Beat shortening and sugar until smooth. Beat in eggs, banana, and other ingredients until light and fluffy. Spray muffin tins with Baker’s Joy, or use papers. Fill each muffin cup half full and sprinkle with nuts or chocolate chips (they are also good plain or with the optional glaze.)
Bake at 375 for 20-25 minutes.